A smoked ham can be on the pricey end, but when you consider how many it serves and the fact that you can cook up a nice pot of split pea or bean soup with the ham bone later, it's actually quite economical.
- 6 lbs bone in cured pork picnic shoulder or butt end
- 1/3 cup liquid honey
- 1/3 cup pineapple juice
- 2 tsp mustard
- ¼ tsp cinnamon
- 1 pineapple
- Place ham, fat side up in a roasting pan. Add 1 cup water, cover with foil and bake at 300 F for 2 hours. Remove ham to carving board.
- Take out 1/3 cup ham drippings and pour into a small saucepan, leaving the rest in the roaster. Add honey and pineapple juice to ham drippings in saucepan and cook over medium heat for 5 – 10 minutes. Add mustard and cinnamon, stirring with whisk until smooth.
- Remove thick fat layer on ham, leaving just a thin layer of fat. Score fat side and all around in a criss-cross pattern. Stud centers with cloves. Return to roasting pan.
- Brush half of the glaze all over ham and return it to 350 F oven, uncovered for 30 – 40 minutes, basting half way through once more with reserved liquid.
- Transfer to serving plate. Tent with foil and let stand for 20 minutes before serving, adding caramelized pineapple as garnish.
- To serve, lay ham on its side, cut slices down to bone on most meaty side first, then turn over and continue. Serves 10.
Cut peeled pineapple into quarters, core and slice. Brown in 1 Tbps butter in heavy pan, until golden, turning to cook both sides. This can be done ahead of time and re-heated just before adding to ham platter.